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sunnyskies12's Profile

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Baking pie on pizza stone? Yay or nay?

I heard a caller on America's Test Kitchen Radio who wondered why his dad's kitchen always smelled so awful after he was using the baking stone, and Chris/Bridgette's explanation was that he was putting his pizza straight onto the stone (no parchment paper liner) and then either not cleaning it or not cleaning it well enough. But if your cleaning is doing a sufficient job, sounds great!

Sep 11, 2014
sunnyskies12 in Home Cooking

Frozen Raspberry question!

I wondered the same thing! Birdseye makes them (http://www.birdseye.com/vegetable-pro...) and if you call them at (800) 432-3102 with your zip code, they'll tell you if and where they're sold near you. They're not sold near me, but maybe you'll have better luck :)

May 30, 2014
sunnyskies12 in Los Angeles Area

Can only find lowfat buttermilk?

From what I understand, buttermilk was originally low-fat; it was made from the liquid leftover from churning butter, so the idea was to get all of the fat out (for butter), leaving only a tiny bit of butter left (yellow flecks, and not intentionally) which left in just a tiny bit of fat. So although buttermilk is no longer made the traditional way (except Kate's brand), it is made low-fat intentionally to be most similar to traditional buttermilk which was naturally low-fat. Hope that helps :)

Mar 19, 2014
sunnyskies12 in Pennsylvania

Anything I can make with Pillsbury French Bread Dough?

My mom makes a "Brie Wreath" appetizer with them that's really delicious and pretty. Place 1 round of brie on a cookie sheet covered in foil and sprayed with PAM. Arrange 1 package of Pillsbury French Bread dough in a circle around the brie (looks nice if you cut it in half lengthwise and braid it). Sprinkle with brown sugar, pecans and cranberries. Drizzle maple syrup over top. Bake according to bread directions. If it starts to brown too quickly, put foil loosely over the top. To serve, slide wreath unto a serving platter. Enjoy!

Mar 04, 2014
sunnyskies12 in Home Cooking

Anyone tried CI's new take on Chicken Marbella?

This explains why I liked it - I never tried the original so I had nothing to compare it too :) That is, it didn't fall short of anything else, which is a very disappointing experience...

Feb 25, 2014
sunnyskies12 in Home Cooking

Peanut Butta Cups

I didn't like the filling in these very much. I made another recipe side by side, and concluded that the graham crackers detract from the peanut They also did not come out of the pan no matter how long I froze it. It was a non-stick pan so I didn't dare scrape it too hard (though I tried with a toothpick, which broke) and a sharp knife, which still didn't work. I ended up having to put the pan in hot water and popped out the semi-melted candies that way. My third issue with these is that they were a lot of work, and buckeyes are a much easier way to get the same (actually, better) flavors.

Feb 25, 2014
sunnyskies12 in Recipes

The perfect pernil

I made the Cook's Country August/September 2013 recipe and unfortunately had the same problem - most of the skin was either burnt or rubbery, with just a few bites of crisp skin. Thank-you to everyone who replied here; I will try those suggestions next time.

Feb 24, 2014
sunnyskies12 in Home Cooking

Anyone tried CI's new take on Chicken Marbella?

Just tried it tonight, and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD :)

Feb 22, 2014
sunnyskies12 in Home Cooking

Eggnog Pumpkin Pie

Mmmmmmm, this looks so good!

Feb 21, 2014
sunnyskies12 in Recipes

Winter Greens Lasagna

Mmmmm, this looks delicious!!

Feb 21, 2014
sunnyskies12 in Recipes

Where Shallots Shine

I use them all the time, probably because Cook's Illustrated/America's Test Kitchen often call for them in their recipes. They are definitely worth the extra cost whenever called for.

Feb 21, 2014
sunnyskies12 in Features

CHOW Reviews: Onion Goggles

I love mine. I guess I have an average sized face and I'm tall. The only bummer is when I am wearing my eyeglasses, instead of my contacts, and can't wear them. Which is only more a compliment for these :) I bought a pair for my sister and mom in their favorite colors.

Feb 21, 2014
sunnyskies12 in Cookware

Buying Indian Spices. Kitchen Coach Part 2: Spice Hunting with Preeti Mistry

I was so excited when Penzey's opened up a new store in San Diego! I first heard about them from Cook's Illustrated, where their Cinnamon and Curry Powder both won taste tests. Their prices are super reasonable and the staff is extremely friendly and helpful.

Feb 21, 2014
sunnyskies12 in Features
1

Parle-G, My Indian Biscuit Crush

This was an interesting article; I hadn't heard of these, so was glad to learn something new.

Which foundational cookbook would you give a beginning 23 YO cook?

@Linda, I love the title idea! I love her series too, and am just nearly caught up to her most current book - just have the Enchilada one to read next :)

Feb 21, 2014
sunnyskies12 in Home Cooking

Apple Fritters

I want to second the others....I originally found my recipe for Apple Fritters when I signed up for a free two week trial subscription to http://www.cookscountry.com, and just made these today….just wanted to vouch that these are AMAZING!!!!!!!!

Feb 20, 2014
sunnyskies12 in Home Cooking

Malt question: Horlick's vs. malt extract vs. Carnation

Cost plus world market also often has it

Feb 20, 2014
sunnyskies12 in General Topics

Which foundational cookbook would you give a beginning 23 YO cook?

@ Souschef, thank-you for pointing me towards "Cook It Right" - it's now in my list of books to check out from the library. Much appreciated!

http://usemybooks.wordpress.com/

Feb 13, 2014
sunnyskies12 in Home Cooking

Almond Jay

I highly recommend these, if you like Almond Joy bars. These are also a very simple candy to make. I've made the Snickers and Twix recipes from Chow, which were much harder (though the Snickers are my favorite :) If you want to practice tempering chocolate, this would also be a good recipe to practice with. These aren't my husbands and my favorite candy bars in general, but I just felt like doing something different, and they were quite tasty. @ Gormand Adventurer, it seems like a simple syrup would work here too. @ Full Palate, I just used a regular milk chocolate and it was fine; just use a milk chocolate that you like, and temper it, there's nothing special about this recipe that requires that one (IMO). @ BBQ me, I was really busy multitasking and didn't temper the chocolate, and it set up just fine.

Happy candy making :)

Feb 04, 2014
sunnyskies12 in Recipes

Thoughts on King Arthur Flour Whole Grain Baking cookbook?

I LOVE this cookbook. It is probably the only reason I get any whole grains in my baking :) I have 183 favorite recipes already, and 67 recipes I would not make again. Yes, I bake a lot from this book :) There have only been a handful of "bad" recipes; most of them just come down to personal taste, and how prominent you like the taste of whole grains. Their brownies are my all-time favorites, and I love love love so many of their breads. They also have great pancakes, scones, biscuits, tortillas, pita bread, crackers, pizza dough, puff pastry, eclair dough, etc. There is really such a great variety of recipes. You also get a huge introduction to other types of whole grains besides whole wheat flour and oats. You can still make about half the recipes if you only have those on hand, but because of this book, I keep the smaller bags of specialty flours in my freezer (easily found at your natural foods market, and sometimes at the regular markets, and always at kingarthurflour.com). One other note; you'll see which recipes you like to have your whole grains in. Personally, I think they elevate most loaf breads and are great (or better than white flour) in rolls, brownies, quick breads, pancakes, and bars. I don't always like whole grains in very simple flavored things where they remind me of a pancake too much, like genoise or other simple cakes or scones. I've learned where I just prefer white flour, but I think it's a personal taste. Anyway, this is a great company and a great cookbook; if you have the room on your shelf, I highly recommend it!!

Jan 29, 2014
sunnyskies12 in Home Cooking

The People On America's Test Kitchen and Cook's Country

Yes, Chris is supposedly not very into spices, and no, it's not an act...he really does love the farming bit, and it was well described in the comments.

I have gone through periods where I didn't want to watch the show because I was annoyed with his constant money making tactics and he seems like a narcissist to me.

Buuuuuuuuuuut..... I LOVE his company!!! He may be making hand over fist, but he provides a great service and that's why. You can buy whatever content you can afford, get what you can't buy from the library or online, watch the TV shows for free, americastestkitchenfeed.com has a ton of free content... so it really is a personal decision how much to spend based on what your needs/wants are.

I've been cooking my way through my cookbooks and magazines, and about half of my recipes are from them. And you know, I appreciate them so much more when I use other recipes that are failures. I had a few blog recipes that were poorly written and/or untested, and boy did that make me appreciate Chris' team! I realized that through the hundreds of recipes I've made, not ONE was poorly written, not ONE was a failure in content, and if I didn't like it, at least I knew it was my personal tastebuds and not their team's fault. I truly can trust them, and I take it so for granted now.

Of course there are other great cookbooks out there that are also tested, but there are hundreds more that are not. These guys will NOT steer you wrong. If you know you want only an "authentic" recipe, well then if the ingredient list doesn't match up to your expectations, don't make their recipe. Granted, some of their Latin and Asian recipes aren't amazing, but some of them are really good. And their services are so comprehensive, including all the cooking tips, taste tests, and equipment reviews. They are providing such an amazing service, and I've gotten really spoiled. A recipe may look great on a blog, but turn out dismally. With Chris, it's going to turn out well and exactly the way you expect. Every time.

The People On America's Test Kitchen and Cook's Country

Just to second this; Chris was definitely referring to Julia Child. I just saw this episode, and they were talking about her dish and he was saying that if Julia Child were still with us, she would enjoy their quicker version of Boeuf Bourguignon. That's all it was.

Fruit for fruitcake, does better quality exist?

If you are interested, www.cookscountry.com has a recipe for making your own candied orange peel. They are the same company as Cook's Illustrated and America's Test Kitchen. You can get a free 2-week website trial to see the recipe here: http://www.cookscountry.com/recipes/7....

Dec 25, 2013
sunnyskies12 in General Topics

Fijis

What temperature should the caramel be cooked to? I'm nervous about the subjectivity of "amber" and wondering if you know what temp it should go to? Thanks!

Dec 25, 2013
sunnyskies12 in Recipes

Almond Jay

I look forward to trying these!

Dec 25, 2013
sunnyskies12 in Recipes

LEE KUM KEE SOY SAUCE (moved from Home Cooking)

Good to know! Thanks again!!

Dec 25, 2013
sunnyskies12 in General Topics

What is the absolute worst cookbook you own. And why do you keep it?

hehehehe!!! That recipe is so funny! I looked up the cookbook on amazon after reading your post, and was surprised to find that it had only positive reviews (six of them!). Well, to each his/her own :)

Dec 24, 2013
sunnyskies12 in Home Cooking

LEE KUM KEE SOY SAUCE (moved from Home Cooking)

Thank you so much! I read your reply, and after looking EVERYWHERE for it, I found it at big lots too, and bought two 16.9 oz bottles @$2 each. You made my day!!!

Dec 24, 2013
sunnyskies12 in General Topics

The End of Table Manners

I will miss your column. It is one of the first things that go me returning to chow.com. I hope that your other project is going well!

Dec 23, 2013
sunnyskies12 in Features

Twixt

I made these today and had a lot of problems. The shortbread dough, followed to the T, was completely dry like plain flour and I had to add half-and-half to make it cohesive. It didn't taste all that great; could've been my modifications, but I had to do something. No way it could have been rolled out as it was. I used 10 oz of flour; maybe they measure their flour differently here? Second, when I went to cut the bars after resting them exactly 40 minutes at room temp and 40 minutes in the fridge as directed, the caramel was super brittle and the bars all cracked into random pieces. They look really lame as a result. I had high expectations since my Snickers bars from chow.com turned out fabulous. However, the Twix recipes from King Arthur Flour and Sherry Yard (I did a 3-recipe taste-off today) turned out much better than this recipe. Maybe you will have better luck with it.

Dec 23, 2013
sunnyskies12 in Recipes